Table 2.
Starches, pectins and cellulose from banana by-products for food application
| Banana by-products (Species/variety) | Potential food application | References | |
|---|---|---|---|
| Starches | Green culled banana (variety not specified) | Food thickeners, gelling agent, reinforcing agent in tablets, fillers | Zhang et al. (2005) |
| Banana pith and pseudstem (Musa acuminata x balbisiana Colla cv. Awak) | Abdul Aziz et al. (2011) | ||
| Unripe fruit (Plantain bananas of the variety “Terra” (Musa paradisiaca) | Viscosity and swelling properties | Pelissari et al. (2012) | |
| Green banana (Musa AAA Cavendish) | Substitution of cassava starch for textural properties of snacks (crackers) | Wang et al (2012) | |
| Green banana plantain (Musa paradisiaca L.) | Production of starch based edible films | Zamudio-Flores et al (2006) | |
| Pectin | Banana peels (Musa acuminata AAA, Musa acuminata x balbisiana AAB | Food thickeners, gelling agent | Emaga et al. (2008a), Emaga et al. (2008b) |
| Cellulose | |||
| Carboxymethyl cellulose | Banana pseudostem (Musa acuminata cv Cavendish | Food thickeners, gelling agent | Adinugraha et al. (2005) |
| Microcrystalline cellulose | Not specified (variety not specified) | Water retainer, reinforcing agent in tablets | Elanthikkal et al. (2010) |